 | | Directions |
- Heat oil in large skillet over medium heat until hot. Add onion and 3 cloves garlic; cook and stir 2 to 3 minutes or until onion is tender.
- Add red peppers, wine, tomato paste and thyme, stirring until tomato paste is blended. Combine broth and cornstarch in small bowl, mixing until smooth. Stir into pepper mixture; bring to a boil. Reduce heat to medium-low; simmer 10 to 12 minutes or until slightly thickened, stirring occasionally. Keep warm.
- Meanwhile cut beef steak into 1-1/4 x 1-1/4 x 1-inch pieces. Combine pepper, salt, paprika and 1 clove garlic in large bowl. Add beef; toss to coat. Thread beef pieces evenly onto six 12-inch metal skewers, leaving small space between pieces.
- Place kabobs on grid over medium, ash-covered coals. Grill, covered, about 7 to 9 minutes for medium rare (145°F) to medium (160°F) doneness, turning once. Serve with dipping sauce.
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Servings: 6
|  | | Ingredients | | - | | 1-1/2 pounds boneless beef top sirloin steak, cut 1 inch thick |
| - | | 2 teaspoons coarse grind black pepper |
| - | | 3/4 teaspoon salt |
| - | | 3/4 teaspoon sweet paprika |
| - | | 2 cloves garlic , minced |
| - | | Dipping Sauce: |
| - | | 1 tablespoon olive oil |
| - | | 1 medium onion, finely chopped |
| - | | 3 cloves garlic , minced |
| - | | 2 jars (7 ounces each) roasted red peppers, rinsed, drained, finely chopped |
| - | | 1/2 cup dry white wine |
| - | | 2 tablespoons tomato paste |
| - | | 3/4 teaspoon dried thyme leaves, crushed or 2 teaspoons minced fresh thyme |
| - | | 1 cup ready-to-serve beef broth |
| - | | 2 teaspoons cornstarch |
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